Asian Spring Rolls
Recipe from
Fitness
Light enough to be perfect as appetizers, these fresh spring rolls are also great for lunch or dinner because they include shrimp.
Servings:
4 servings
Ingredients
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8 8-inchround spring-roll wrappers (available in grocery stores)see savings
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2 cupsshredded Bibb lettucesee savings
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8 ouncesfresh or frozen cooked, peeled, and deveined shrimp, coarsely choppedsee savings
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1 cupshredded carrotsee savings
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1/4 cupsliced scallionsee savings
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2 tablespoonschopped fresh cilantrosee savings
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5 tablespoonsbottled peanut saucesee savings
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2 tablespoonsseasoned rice vinegarsee savings
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Directions
1.
Fill a shallow dish with warm water. Dip each spring-roll wrapper in water; place between damp paper towels for 10 minutes. In a large bowl, combine lettuce, shrimp, carrot, scallion, cilantro, 2 tablespoons peanut sauce, and 1 tablespoon rice vinegar. Toss.
2.
In a small bowl, stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside. Place 1/2 cup of the shrimp mixture half an inch from the bottom edge of a wrapper. Fold bottom edge of the wrapper over the filling. Fold sides over and roll up. Repeat with remaining filling and wrappers. Cut each in half; serve with dipping sauce.
Nutrition information
Per serving: Calories 207, Total Fat 3 g, Saturated Fat 1 g, Carbohydrate 28 g, Fiber 3 g, Protein 15 g. Percent Daily Values are based on a 2,000 calorie diet.
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